Preheat the oven to 200º. Put the peppers, the aubergines, the onions, the tomatoes and the spring onions on a baking tray and roast slowly, turning them frequently. When they are done, with the skin almost burned, remove the tomatoes and put them aside. Wrap the peppers, onions and aubergines in a cloth for a while and peel them afterwards.

Presentation

Put the aubergines and peppers, peeled and in strips, the tomatoes and whole spring onions and the onions in sliced on a large tray, forming groups. Sprinkle the chopped cloves of garlic on top. Season, add oil and sprinkle with lemon juice. Serve warm.

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